Donuts de calabaza y especias al horno

Ingredientes

• 1 cup pumpkin puree
• 6 tablespoons butter (5 tablespoons for the batter + 1 tablespoon for brushing on the baked donuts)
• 1 egg
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup dark brown sugar (packed; light will work, too)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt (or table salt)
• 2 teaspoons pumpkin pie spice*
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice*

Preparación

1. 1

   Preheat the oven to 350 degrees Fahrenheit (175° Celsius). Spray donut pans with non-stick spray and set aside.

2. 2

   Melt 5 tablespoons of the butter and let it cool a bit. In a large bowl, whisk together the pumpkin puree, egg, milk and vanilla until smooth. Slowly drizzle in the melted butter while stirring to combine.

3. 3

   Place a fine-mesh sieve over the top of the wet ingredients and add the flour, baking powder, baking soda, salt, and pumpkin spice mix. Sift the ingredients in and top with the brown sugar. Mix just until the batter is smooth and well-incorporated.

4. 4

   Spoon the batter into the donut pan, filling about 3/4 of the way to the top.

5. 5

   Bake just until the tops of the donuts spring back when you lightly poke them, 9-11 minutes.

6. 6

   While the donuts bake, mix together the topping ingredients, the sugar and 1 teaspoon pumpkin spice in a medium bowl that's large enough to dip the donuts in.

7. 7

   After removing the donuts from the oven, allow them cool for a minute in the pan, then use a butter knife and your hands to gently lift the donuts out of the pan one at a time, placing on a wire rack.

8. 8

   Melt the remaining tablespoon of butter and gently brush both sides of the donuts with the butter. Dip the donuts into the sugar and spice mix, coating both sides and tapping them lightly to remove any excess. Serve.